Through December 31, 2015, you can give a gift membership to The Vegetarian Resource Group (includes a 1-year subscription to Vegetarian Journal) for $15 each. This is a terrific way to share the vegan message, as well as support VRG.

Gift subscriptions can be done online by simply typing in your message and the address(s) of the gift recipient(s) in the comments field. Go to: https://www.givedirect.org/give/givefrm.asp?CID=1565

Are you looking for some quick and easy ideas for the holiday season? If so, Chef Nancy Berkoff offers several suggestions in the recent issue of Vegetarian Journal including sweet or savory pretzel or popcorn mixes, layered sandwiches, layered dips, hot salads, and compote.

For the complete article, see:
http://www.vrg.org/journal/vj2015issue4/2015_issue4_veganCookingTips.php

To subscribe to Vegetarian Journal visit:
http://www.vrg.org/bookstore/index.php?main_page=index&cPath=3

Compassion by Kimi Wenzel

Kimi Wenzel is a Vegetarian Resource Group video contest winner. Kimi wrote, “I became vegetarian when I was 11 out of my compassion for animals. I later become interested in nutrition, which led me to veganism. Like many other American children, I was taught the importance of love and respect–veganism is a way for me to express those values.”

Here are the video scholarship winners: http://www.vrg.org/veg_videos.php

If you would like to support VRG internships or our video scholarship contest, please donate at www.vrg.org/donate
Write the purpose under comments.

The Vegetarian Resource Group also sponsors an annual scholarship contest for high school seniors. See: http://www.vrg.org/student/scholar.htm

Are you an athlete and looking for some vegan snack ideas? If so, our recent issue of Vegetarian Journal features an article on this topic written by Myrial Holbrook. She offers suggestions for pre-workout snacks, as well as post-workout snack ideas.

The complete article can be found here: http://www.vrg.org/journal/vj2015issue4/2015_issue4_vegan_snacks.php

To subscribe to Vegetarian Journal, visit:
http://www.vrg.org/bookstore/index.php?main_page=index&cPath=3

Sherry Monahan writes:

Hello, I’m the marketing coordinator for Mindful Medley. We’re a new start-up company who prepares pre-portioned meatless meal ingredients to homes. We deliver to D.C., Virginia, and North and South Carolina. We can customize for vegan, gluten-free, and more. We were hoping you might share this.

Our website with all the details is: http://www.mindfulmedley.com

Whether it’s an office party, family gathering, or other festive event, finger foods are the perfect item to serve. Zel Allen’s recent Vegetarian Journal article offers recipes for Overstuffed Spuds, Almond and Olive-Stuffed Brussels Sprouts, Red Light Stuffed Mushrooms, Spanish Tapenade Stuffed Tomatoes, Teriyaki Tempeh Bites, Pickled Vegetables, Smoky Garlic-Stuffed Endive, Tahini Peanut Confections, and Choco Caramel Confections.

For the complete article, see: http://www.vrg.org/journal/vj2015issue4/2015_issue4_finger_foods.php

To Subscribe to Vegetarian Journal, visit: http://www.vrg.org/catalog/

Also, Zel Allen is author of several vegan cookbooks including Vegan for the Holidays, which you can purchase from The Vegetarian Resource Group: http://www.vrg.org/bookstore/index.php?main_page=product_info&cPath=1&products_id=91

RelayFoods.com, an online grocery store with a mission to make eating quality, healthy, sustainable food simple is offering a discount for you. Shop their catalog of Vegan and Vegetarian Products https://www.relayfoods.com/search?q=tag=6WX

Also, see recipes at: https://www.relayfoods.com/meals/dishes?f=vegan

Be sure to use coupon code VRG20 to save $20 off your first $50 order through 12/31/2016. Offering online ordering for local, organic, and everyday groceries, and home delivery or free pick up.

Reader Erb Cooper sent this information from Trader Joe’s:

“Thank you for your emails and patience as we researched your inquiry for our Sliced Muenster. We do appreciate your feedback regarding our Soy Chorizo and it does appear there is some confusion. Our current selection of our Soy Chorizo is a vegan selection and no longer just vegetarian. This product should still also include our Vegan logo and do hope you’ll check it out on your next visit.

Our Sliced Muenster Cheese is a vegetarian selection. The rennet used is microbial as noted on our label, and we have confirmed that the enzymes listed are also non-animal, microbial based. We hope this is helpful.”

Sincerely,
Trader Joe’s
Customer Relations

Editor’s Note: Trader Joe’s offers Vegan Mozzarella Style Shreds in their produce section.

Oil plays a significant role in the Chanukah story—a small jug of oil miraculously provided fuel for the Temple Menorah for eight days. As a result, Jews traditionally eat oily foods on Chanukah. Among the most popular Chanukah dishes are potato latkes (pancakes). Here are two vegan recipes you might want to try this year.

Potato Pancakes (from Meatless Meals for Working People)
Serves 6

3 cups cooked white potatoes, mashed
1 small onion, chopped
Salt and pepper to taste
¼ cup fresh parsley, finely chopped
2 Tablespoons oil

Mix the mashed potatoes, onion, and seasonings together. Heat oil in a large frying pan over medium heat. Pour pancakes onto heated pan and fry on each side until light brown (about 8 minutes per side). Serve warm alone or with applesauce.

Quinoa/Sweet Potato Patties (from Conveniently Vegan)
Makes 8

1½ cups sweet potatoes, peeled and chopped
4 cups water
1 cup quinoa
2 cups water
½ teaspoon cinnamon
2 teaspoons oil

Place sweet potatoes in a medium-size pot with 4 cups water over high heat. Bring to a boil, reduce heat to medium, and cook 35 minutes or until the potatoes are done. Drain and mash potatoes.

Meanwhile, place the quinoa and 2 cups water in a separate medium-size pot. Bring to a boil, reduce heat to low, cover, and cook 15 minutes.

Mix mashed sweet potatoes and cooked quinoa together along with the cinnamon. Form 8 patties and place in a lightly oiled large frying pan over medium-high heat. Cook 5 minutes on each side and serve warm.

Now that December has arrived, you may be in the mood for some delicious vegan soups. Chef Nancy Berkoff shares recipes for making vegetable stock at home, as well as Mushroom Broth. She also offers festive soups including Black and White Bean Soup, Spinach and Pasta Soup, Holiday Chowder, and Latke Soup (great for Chanukah, which starts this Sunday night).

See: http://www.vrg.org/journal/vj2015issue4/2015_issue4_holiday_soups.php

To subscribe to Vegetarian Journal, visit: http://www.vrg.org/bookstore/index.php?main_page=index&cPath=3